This has been an absolutely FREEZING winter in Utah! Our average temperature for the month of January was 18.8 degrees Farenheit!! Ahhh!! Why do I live here?! The roads have been like an ice rink for the past few weeks and it has been so incredibly cold. I find myself pinning all kinds of warm vacation spots on Pinterest and dreaming about being there. 🙂
If there is one good thing about winter (I am trying to look on the bright side!), it’s all the warm and delicious soup recipes. I came across this recipe a couple of months ago and it has quickly become one of our family favorites. No one will ever know that you use basic ingredients to make such a creamy and delectable soup!
1 (9 oz) package frozen or refrigerated cheese tortellini
2 cans (10.75 oz each) condensed tomato soup
2 cups chicken broth
2 cups milk (I used skim)
2 cups half and half (I used fat-free)
1/2 cup chopped oil-packed sun-dried tomatoes (found near the canned tomatoes at the grocery store)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Cook tortellini according to package directions.
Meanwhile, in a large stock pot, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini and carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.